Rating: 4.67 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A more nutritious and yummier pumpkin bread that adds quinoa for a slightly nutty and chewy texture.

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Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

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  • Whisk pumpkin, brown sugar, white sugar, canola oil, and eggs together in a bowl until smooth. Sift flour, cinnamon, nutmeg, baking soda, baking powder, salt, allspice, and cloves together in a separate bowl. Stir flour mixture, a little at a time, into pumpkin mixture until batter is smooth; fold in quinoa, walnuts, and cranberries. Pour batter into prepared loaf pan.

  • Bake in the preheated oven until top of loaf springs back when lightly touched, 50 to 60 minutes.

Nutrition Facts

472 calories; protein 7.6g; carbohydrates 64.9g; fat 22.6g; cholesterol 46.5mg; sodium 365.5mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
02/04/2019
Great way to use leftover quinoa! Added nice crunch and made it feel healthier! I used white whole wheat flour filled one loaf pan 3/4 full and there was enough for 2 small pans as well. Plan to make again! Thank you for the great idea!! Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/15/2021
Overflowed a 9X5 pan. Add way more baking time- soup at 50 minutes Read More
Rating: 5 stars
03/10/2021
Full of spice and flavor with a perfect amount of sweetness. I halved the recipe because I had a half can of leftover pumpkin from something else. Used white flour because I didn't have wheat. Used coconut oil instead of canola. The halved recipe made almost 1 full sized loaf (picture). A friend and I loved it. Read More
Rating: 5 stars
06/03/2021
This was a great way to use up the extra Quinoa I had and nobody was the wiser. Will make again for sure. I used pumpkin pie spice instead of all the singular spices. Read More
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Rating: 5 stars
04/02/2015
This was very good. I replaced the canola oil with coconut oil and left out the walnuts because hubby is allergic to them and kids don't like them. It was moist but a bit crumbly. I love pumpkin and it was delicious with all the spices. I am new to using quinoa so was looking for recipes to use some and think this is a winner. It looked to me like there was too much batter for only one loaf pan so I baked mine in 2 loaf pans. They came out shorter but just don't think it would have all fit in one. Read More
Rating: 5 stars
02/04/2019
Great way to use leftover quinoa! Added nice crunch and made it feel healthier! I used white whole wheat flour filled one loaf pan 3/4 full and there was enough for 2 small pans as well. Plan to make again! Thank you for the great idea!! Read More